Pan-fried bread and butter puddings
- January 2014
- Makes 8 puddings
- Hands-on time 45 min
These bread and butter puddings are delicious desserts with different combinations of dried fruits and marmalade, honey or jam and can also make a wonderful brunch with the addition of bacon and a drizzle of maple syrup.
- 29.4g (16.2g saturated)
- 47.4g (17.8g sugars)
- 16 medium slices of bread from a good quality white loaf
- 175g butter, softened
- 100g mixed dried fruit
- 25g light muscovado sugar
- ¼ tsp each ground allspice, grated fresh nutmeg and ground cinnamon
- 4 medium free-range eggs
- 150ml double cream, plus extra to serve
- 150ml milk
- ½ tsp vanilla extract
- 1 tsp orange blossom water (we like Nielsen-Massey)
- 50g caster sugar
- Cut out an 8cm circle from each slice of bread (keep the crusts for coarse breadcrumbs), then spread each on one side with a little butter. Mix the dried fruit with the sugar and spices in a bowl, then put 1 heaped tbsp of the mixture into the buttered centres of 8 of the discs. Cover with the rest of the discs, buttered-side down. Press together around the edges as though to seal.
- Beat the eggs, cream, milk, vanilla and orange blossom water in a shallow dish. Put the caster sugar in another shallow dish.
- Clarify the remaining butter by melting it slowly in a small pan. Pour off the clear butter into a large, non-stick frying pan, leaving behind the white sediment (discard this).
- Put the frying pan over a medium heat until hot. Dip each fruit sandwich into the egg mixture and leave for about 10 seconds, then flip over and leave another 10 seconds until well soaked and evenly coated (you may need to do this in batches).
- Turn up the heat slightly, put the sandwiches in the frying pan (again, you may need to do this in batches) and cook for 2-4 minutes on each side until crisp and golden. Drain briefly on kitchen paper, then dip in caster sugar and serve with extra cream to pour over, if you wish.
You can use any combination of mixed dried fruit for these puds: mixed vine fruit, chopped candied citrus peel, raisins, sultanas and currants, dried blueberries… You can also use thick-cut marmalade, set honey or lemon curd to fill the sandwiches.
We like these puddings served for brunch with crispy bacon and a drizzle of maple syrup.
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